If you haven’t tried spaghetti squash, you are missing out! These beauties are not only packed with fiber, but economical and delicious! POW-WOW, a program from Borderlands Food Bank that I’ve mentioned before, offered some huge spaghetti squash recently. Check them out!
Don’t know what to do with spaghetti squash? I will share my favorite way to eat them. Roasted!! So easy, and makes enough for several lunches. Prep is key here. They do take a long while to roast, so best to schedule some time over a weekend, or an evening at home to make these.
First, cut the stem end off of the squash. This will give you a base to cut the long way of the squash. You will need a sturdy sharp knife. And, be careful… these stinkers can be really difficult to cut. When the squash is halved horizontally, scoop out the seeds and stringy insides. It’s great to compost these, or replant in pots!
Now your squash can be prepared for roasting. Place halves on a baking sheet. Set your oven to 375 F. Drizzle olive oil and sprinkle with salt and pepper. That’s it! Place baking sheet in the oven until the flesh of the squash is completely soft. This can take 45 minutes – 1 hour, depending on the size of your squash. I think it’s perfect when it’s a little carmelized, like in the picture below. Yummmmmmmm
When finished, cool completely if you are going to use the squash at a later date. I like to scoop out the squash into individual serving containers and take all week for lunch! You can add your favorite marinara sauce, salsa, or pesto for extra flavor. I truly like it plain!
This week I experimented with roasting the spaghetti squash as described above, but replaced the salt and pepper with my homemade taco seasoning. Oh. My. Goodness. It was delicious, savory, and I had lunches done for an entire week!
Remember – prepping is your friend! Take a little bit of extra time to optimize your meal planning and eat healthier in the end!